The official student newspaper of The Hockaday School

The Fourcast

The official student newspaper of The Hockaday School

The Fourcast

The official student newspaper of The Hockaday School

The Fourcast

US Social Impact Bazaar
News
US Social Impact Bazaar
Mary Bradley Sutherland, Photo and Graphic Editor • April 18, 2024

HockaDance Spring Concert 2024
Arts + Life
HockaDance Spring Concert 2024
Mary Bradley Sutherland, Photo and Graphic Editor • April 17, 2024

The first track meet in more than 30 years was March 22.
Sports
Daisies host first track meet in 30 years
Callie Coats and Mary Elise EstessApril 16, 2024

Callie Coats and Mary Elise Estess are reporters in Intro to Journalism.  They covered the Split H Relays on March 22.

Committed seniors pose in front of their respective college banners.
Senior Signing Day
April 12, 2024
StuCo steps up
StuCo steps up
April 12, 2024

Since the AM: Peppermint Hot Chocolate Cookies

Since+the+AM%3A+Peppermint+Hot+Chocolate+Cookies

The weather is getting frightful, and Christmas is right around the corner. These peppermint hot chocolate extra chewy cookies are the perfect sweet treat. Pair it with milk or hey even more hot chocolate, no judgment here, and you are set. Recipe inspiration by the minimalist baker.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/4 tsp natural peppermint extract
  • 1 1/4 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 candy cane, finely crushed
  • 1/3 cup dark, bittersweet or semisweet chocolate chips

Instructions:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy. Scrap down the sides often.
  3. Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
  4. Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes.
  5. Form the dough into small balls (about 1 tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips. .
  6. Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
  7. Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
  8. We recommend eating these cookies with milk. Enjoy!

Aurelia Han – Staff Writer

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